These pecan pie bars are not not only easy to prepare, they're a versatile sweet treat you can enjoy and share throughout the year.
Rather than using a pastry blender and rolling out a traditional pie crust by hand, the crust for these bars is made quick and easy by using the food processor. With just a few pulses, the ingredients come together to form the perfect pie crust dough. Once a dough forms, it is simply pressed into the pan.
Many of us often associate pecan pie with Thanksgiving. In fact, pecan pie bars would be a wonderful addition to the traditional Thanksgiving spread. In fact, the smaller, 2-inch square bars might be just the few sweet bites needed after filling your belly with turkey and all the fixings! These effortless bars are a great treat to serve along with an afternoon cup of coffee. They'd also make a unique contribution for your next holiday cookie exchange.
If you plan on packing up and sharing this no fuss-recipe, place the cut bars in an airtight food storage container with parchment paper between each layer. This will ensure that the bars won't stick to each other.
- 1 1/2 cups (3 sticks) chilled unsalted butter, cut into pieces
- 1/2 cup powdered sugar
- Pinch salt
- 2 cups all-purpose flour
- 1 large egg (beaten)
- 1 1/2 cups packed light brown sugar
- 3/4 cup honey
- 1 1/2 tablespoons vanilla extract
- 4 cups pecan halves
Gather the ingredients.
Preheat the oven to 375 degrees F. In the bowl of a food processor fitted with the S-shaped (sabatier) blade, combine 3/4 cup of the chilled butter, powdered sugar, and salt. Process until moist clumps begin to form.
Add the flour and egg, and pulse just until a dough forms
Press the dough onto bottom and 3/4 inch up the sides of a 13x9x2-inch baking pan. Bake until the crust is golden brown, about 22 minutes. Allow the crust to cool slightly on a wire rack. Maintain the oven temperature as you proceed through the next steps.
In a large saucepan, bring the brown sugar, honey, and remaining 3/4 cup of butter to a boil, stirring frequently. Boil for 2 minutes.
Remove the saucepan from the heat and add the vanilla extract. (The mixture will bubbly slightly when the vanilla is added.)
Add the pecans and stir to coat completely.
Pour the pecan filling onto prepared crust, spreading it out evenly. Return the pan to the 375 degree oven. Bake until filling thickens and bubbles all over, about 20 minutes.
Allow to cool completely on a wire rack. Cut into 2-inch squares.